Light and easy chicken chili

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Veg oil
2 Onions
2 Cloves garlic, minced
1 pounds Ground chicken
1 cup Chopped celery
1 cup Chopped carrot
1 Sweet red or green pepper chopped
2 tablespoons Chili powder
1 teaspoon Ground cumin
¾ teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Hot pepper flakes
¼ teaspoon Black pepper
1 can (28 oz) tomatoes, chopped
1 can (19 oz) red kidney beans, drained & rinsed
1 can (19 oz) chick-peas, drained and rinsed
¼ cup Chopped fresh parsley

Directions

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions and garlic, stirring, for about 5 minutes or until softened.

Add chicken; cook, stirring, for about 7 minutes or until no longer pink.

Add carrot, celery, red pepper, chili pwder, cumin, oregano, salt, hot pepper flakes and pepper; cook, stirring, for 1 minute.

Pour in tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for 15 minutes. Garnish with parsley. Makes 4 to 6 servings.

Notes: do not add all tomato juice - add about ¼ and then as needed use 1 tbsp chili powder if using chili style kidney beans extra lean ground beef substitutes fine leave off parsley Best topping: drop few chunks of cheese on serving of chili, layer of shredded lettuce, smaller layer of chopped tomatoes, topped by big spoonful of sour cream. Stick tortilla chips cut in wedges and lightly toasted around the edges.

Source: Canadian Living's best - Chicken Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rod Grant <rodgrant@...> on Apr 09, 1997

Related recipes